Crack Chicken Soup Recipe

4.67 from 169 votes

This 30-minute creamy crack chicken soup is loaded with bacon, ranch, and shredded chicken. It always gets my family running to the table for dinner!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American

Servings:

Calories: 554kcal

Author: Becky Hardin

Ingredients

4 slices bacon diced*
1 tablespoon unsalted butter ⅛ stick
1 yellow onion diced
2 ribs celery diced
2 cloves garlic minced
6 cups low-sodium chicken broth
2 tablespoons ranch seasoning mix **
½ teaspoon ground black pepper
4 cups cooked shredded chicken ***
8 ounces cream cheese room temperature, cubed
1 cup shredded cheddar cheese plus more for garnish
3 cups chopped baby spinach ****
⅓ cup heavy cream room temperature*****
fresh parsley optional for garnish

Instructions

Heat a large Dutch oven over medium high heat. Add the diced bacon and cook until crisp. Set aside on a paper towel-lined plate.
4 slices bacon
Add the butter to the pot. Once melted, add the onion and celery. Cook for 5-7 minutes, until softened. Add the garlic and cook for another 30 seconds.
1 tablespoon unsalted butter, 1 yellow onion, 2 ribs celery, 2 cloves garlic
Stir in the chicken broth, ranch seasoning, and pepper. Bring to a simmer.
6 cups low-sodium chicken broth, 2 tablespoons ranch seasoning mix, ½ teaspoon ground black pepper
Add the chicken, and cook until warmed through, about 5 minutes.
4 cups cooked shredded chicken
Stir in the cream cheese and cheddar cheese until melted and smooth.
8 ounces cream cheese, 1 cup shredded cheddar cheese
Add the spinach and cook for 2-3 minutes, until wilted.
3 cups chopped baby spinach
Stir in the cream and cook until warm. Serve and top each bowl with the cooked bacon, shredded cheese, and fresh parsley.
⅓ cup heavy cream, fresh parsley

Video

Notes

*To cut down on prep time, the bacon can be cooked ahead of time and stored in the fridge.

**Make your own Ranch Seasoning: Combine ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill, ½ teaspoon dried chives, and ½-1 teaspoon salt together. Add to the recipe in step 3.

***Making this recipe with leftover shredded chicken helps make it super quick and easy. If you don't have cooked chicken on hand, quickly make some Instant Pot shredded chicken, or grab a rotisserie chicken from the store. Or check my tip below for making this soup with fresh chicken breast.

****Spinach can be swapped for another green, like kale or escarole. Or skip if you prefer.

*****Heavy cream is best for a silky broth. Half and half works well, but is not quite as creamy.

Tips:

I recommend using a Dutch oven, or another large pot with deep sides.
Let dairy ingredients come to room temperature before beginning, so they mix into the soup properly. If they're too cold, they may curdle, separate, or become grainy.
To make crack chicken noodle soup, add egg noodles in Step 4 with the chicken.
If you don’t have pre-cooked chicken, you can make this crack chicken soup with chicken breasts. Cut boneless, skinless chicken breasts into bite-sized pieces, and stir in 4 cups of chicken in Step 4. Simmer until cooked through, then continue with the recipe.

Storage: Store crack chicken soup in an airtight container in the refrigerator for 4 days, or freeze for 4 months.

Nutrition